Easy Chicken Milanese with Grinder-style salad
Lemon Parmesan-crusted Chicken Milanese is the perfect way to jazz up chicken breasts. Serving the crispy chicken with a zesty, creamy Grinder-style salad is the perfect, easy dinner.
What is Chicken Milanese?
Chicken Milanese is a riff off of the classic Italian Veal Milanese where veal is breaded and cooked in butter.
Ingredients needed
For the Chicken Milanese
- Chicken breasts. I used skinless, boneless chicken breasts.
- Flour.
- Eggs.
- Breadcrumbs. I used panko breadcrumbs but Italian breadcrumbs or fresh breadcrumbs will also work.
- Lemon zest.
- Parmesan cheese.
- Salt and black pepper.
- Oil, for frying. Use a neutral vegetable oil like canola oil or avocado oil.
For the Grinder salad
Inspired by the very popular Grinder Sandwich which is layered with a variety of meats, cheeses and a very creamy, sharp and zest shredded-lettuce salad. This creamy, crispy salad is the ideal side dish for the crispy chicken.
- Lettuce. Iceberg lettuce is perfect here.
- Cucumber.
- Red onion.
- Parmesan cheese.
- Mayonnaise.
- Red wine vinegar.
- Fresh garlic clove.
- Pickled chillies/pickled jalapeno.
- Dried oregano.
- Chilli flakes/red pepper flakes.
- Salt and black pepper.
How to make Chicken Milanese
Start by breading the chicken. Slice chicken breasts into half horizontally then coat the chicken first in seasoned flour, then in beaten egg and finally in panko breadcrumbs seasoned with lemon zest, grated parmesan cheese, salt and pepper. Cook the chicken in a splash of oil in a large pan set over medium-high heat until golden brown on both sides, approximately 2-3 minutes per side.
To make the salad, make the dressing in a large bowl by whisking together the mayonnaise, red wine vinegar, dried oregano, chopped chillies, salt and pepper. Grate in a garlic clove. Shred the lettuce and add to the bowl. Thinly slice the onion and cucumber and add to the bowl along with shaved Parmesan. Toss the salad to coat then serve with the crispy chicken and extra lemon wedges.
Can I make this ahead?
The chicken is definitely best served immediately but any leftovers can be kept in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer for 10 minutes until hot and crisp. The salad is best served fresh and will wilt when kept for too long but you can shred the vegetables and make the dressing and keep separate in the fridge for up to 6 hours.
Crispy chicken recipes
Easy Chicken Milanese with Grinder-style salad
Ingredients
Chicken Milanese
- 4 chicken breasts
- 4 tbsp flour (seasoned with 1tsp salt and ½tsp pepper)
- 2 eggs beaten
- 1½ cups panko breadcrumbs
- 1/3 cup Parmesan cheese grated
- 2 tsp lemon zest
- 1 tsp salt
- ½ tsp pepper
- oil for frying
Grinder sala
- ¼ cup mayonnaise
- 2 tsp red wine vinegar
- 1 garlic clove minced
- ½ tsp dried oregano
- 1 tbsp pickled jalapeno chopped
- ½ tsp chilli flakes / red pepper flakes
- salt and pepper to taste
- 4 cups shredded lettuce
- 1 English cucumber thinly sliced
- ½ red onion thinly sliced
- ½ cup Parmesan cheese shaved
Instructions
- Slice chicken breasts into half horizontally
- Place the flour in a bowl and season with salt and pepper.
- In a separate bowl, beat the eggs and another bowl, combine the panko breadcrumbs, lemon zest, grated parmesan cheese, salt and pepper.
- Coat the chicken first in flour, then in egg and finally in the bread crumb mixture.
- Heat a splash of oil in a large pan set over medium-high heat.
- Cook the chicken until golden brown on both sides, approximately 2-3 minutes per side.
- To make the salad, make the dressing in a large bowl by whisking together the mayonnaise, red wine vinegar, dried oregano, chopped chillies, salt and pepper. Grate in a garlic clove.
- Shred the lettuce and add to the bowl.
- Thinly slice the onion and cucumber and add to the bowl along with shaved Parmesan.
- Toss the salad to combine with the dressing.
- Serve the salad with the crispy chicken and extra lemon wedges.
Easily one of my new favorite dishes! Love the grinder salad.
Great salad!
Absolutely perfect combo and my family and I agreed this was a keeper! Everything came out so well and just delicious, Will now have to try more of your recipes!
This was really delicious and I don’t know which I loved more. I used thighs instead of breasts and they were juicy and delicious. I can see myself making the salad all summer long.
So pleased to hear that Michelle. That salad is a winner!